Pinsirodom, Praphan
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Pinsirodom, Praphan
Alternative Name
Pinsirodom, P.
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praphan.pi@kmitl.ac.th
6 results
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Item type:Publication, Assessing the impact of polyphenol-rich plant extracts on ice cream meltdown behavior and structural elements using multivariate analysis(2025-06-01); Plant extracts are a rich source of polyphenols and become popular as a functional ingredient in ice cream products. However, addition of polyphenols in an ice cream mix can influent its structure and meltdown parameters. The objective of this study was to understand the effects of polyphenol-rich plant extracts on ice cream meltdown behavior and structural elements. Four plant extracts (grape seed, green tea, pomegranate, and roselle) were incorporated into ice cream mixes at 1, 2, and 3 wt % concentrations. All extracts resulted in ice creams with higher initial drip times (239–1421.5 s) and time to 50 % drip-through (1930–3397 s) with a concentration dependence compared to the control (234 and 1632 s, respectively), ranking highest to lowest as follows: green tea, grape seed, roselle, and pomegranate. The ice creams incorporating extracts could be classified into four distinct groups based on structural elements. The first group included green tea and pomegranate sample, which exhibited relatively high flow behavior index and low consistency coefficient. The second group was grape seed extract, characterized by high viscosity and low overrun. The third group comprised 2 % and 3 % roselle extract samples, with high fat globule size, and the fourth group solely the 1 % roselle extract, which showed high overrun. The results demonstrate that polyphenol-rich plant extracts can modify ice cream meltdown behavior due to changing its structural elements, and different polyphenol-rich plant extracts delay meltdown via specific mechanisms. These findings offer valuable insights for the application of plant extracts in ice cream quality modification. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles(2026-01-01); AbstractOkara, a nutrient-dense by-product of soybean processing, is abundantly produced in many Asian countries and holds significant potential for multiple purposes. Solid-state fungal fermentation represents a promising approach to improve its nutritional quality and functional properties; however, there is currently no research available on how fungal starter selection shapes the metabolites in the final product. This study aimed to investigate and compare the metabolite profiles of okara fermented using five different fungi: three species of Rhizopus (Rhizopus microsporus, Rhizopus oligosporus, and Rhizopus oryzae), Aspergillus oryzae, and Neurospora sitophila. Increased glucan content, which represents the fungal biomass, was observed after all fermentation periods (24 h for Rhizopus spp.; 48 h for A. oryzae; 72 h for N. sitophila). The highest glucan content, at 9.07% w/w, was achieved after fermentation with N. sitophila, representing an 11.20-fold increase, with α-glucan accounting for 6.38%. Meanwhile, R. microsporus yielded the highest β-glucan content at 5.93%, achieving a 20.45-fold increase. The LC-MS results showed that each starter facilitated the expression of different metabolites. A total of 181 metabolites were detected, with Rhizopus spp. notably producing 49–61 unique metabolites, while A. oryzae and N. sitophila distinctively resulted in formation of betaine and L-glutamic acid. In addition, fungal-fermented okara exhibited elevation of phenolic compounds by 2.19- to 4.13-fold and correspondingly possessed superior antioxidant properties compared to non-fermented okara. All told, the present study provides substantial information on considerations in fungal starter selection for fermenting okara. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’(2026-06-01); ; ; Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior(2024-12-01); This study focused on understanding the effects of protein-phenolic acid complexes on structural changes and meltdown behavior in ice cream. Three phenolic acids (4-hydroxybenzoic acid, vanillic acid, and gallic acid) at two concentrations (2 and 10 mg/g) were individually investigated. Compared to control ice cream, 2 and 10 mg/g phenolic acid increased the induction time for the first drip by 175–200% and 200–292%, respectively. Ice cream with gallic acid and vanillic acid at 10 mg/g exhibited the lowest meltdown rates compared to other treatments. Addition of phenolic acids caused reduction of ice cream pH (4.92–6.13), overrun (23.11–69.02%), consistency coefficient (9.47–175.56 Pa s<sup>n</sup>), and melting enthalpy (154,320–193,330 J/kg), while increasing the apparent viscosity (478.37–8770.17 mPa s), flow behavior index (0.42–0.62), and fat globule size (2.22–10.53 μm). Fluorescence spectroscopy analysis of a model ice cream mix indicated the presence of protein-phenolic acid interactions. Microscope images of ice cream samples treated with SDS and EDTA further suggested that protein-phenolic acid interactions help create fat aggregation. These findings indicate that addition of phenolic acid to an ice cream mix affects its microstructure by generating protein-phenolic acid complexes that cause protein-mediated fat aggregation, altering the ice cream's viscosity properties and resulting in a lower meltdown rate. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Heating Before or After Complexation Differentially Affects Structural and Functional Properties of Whey Protein Isolate–Gallic Acid Complexes(2026-05-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour(2024-09-01); Moringa seeds are a valuable source of phenolics and antioxidants when incorporated into food formulations. However, they also have a characteristic bitter taste attributed to the presence of glucosinolate compounds. This study aimed to assess the impact of solid-state fermentation (SSF) with monocultures and co-cultures of Aspergillus oryzae (AO) and Aspergillus niger (AN) on the levels of glucosinolate and phenolic compounds in moringa seed flour. After autoclave sterilization, the most significant reduction of glucosinolates was observed in samples fermented via AO:AN (1:1) co-culture, accompanied by a notable increase in myrosinase activity. Meanwhile, total phenolic and tannin content were most markedly increased with AO:AN (1:2) co-culture following autoclave sterilization. Assays measuring antioxidant activity (DPPH, ABTS, and FRAP) also showed substantial enhancement after fermentation. Pearson Correlation analysis indicated tannins to feature prominently in the antioxidant activity of moringa seed flour. All told, the results demonstrate SSF with AO:AN co-culture to be effective in reducing glucosinolates, elevating phenolic compounds, and enhancing antioxidants, the fermented flour also exhibited a noteworthy increase in protein content. These findings highlight the promising potential of fermented moringa seed flour in developing food products.